Mac and cheese is non-negotiable at our family holidays, but nobody wants to be stuck in the kitchen stirring a pot when everyone else is watching football. Enter: this slow cooker mac and cheese with uncooked pasta. You prep it in 15 minutes, let the crockpot do all the work, and show up to dinner looking like a hero. Plus, the secret ingredient – diced tomatoes and green chilies – gives it this unexpected kick that people can’t stop talking about.
Why This Slow Cooker Mac and Cheese Works
I’m going to level with you – I’ve made a lot of mac and cheese in my life, and this slow cooker version is honestly one of the easiest and most foolproof recipes I’ve ever created. Here’s why it’s so good:
You don’t cook the pasta first. Yes, you read that right. Raw, uncooked elbow macaroni goes straight into the crockpot. The pasta cooks perfectly in all that creamy, cheesy goodness, soaking up flavor the entire time.
The cheese combination is perfect. I use a trio of cheeses: cream cheese for richness and body, Velveeta for that smooth, melty texture that never gets grainy, and evaporated milk to keep everything creamy without getting greasy. It’s a combo that just works.
It frees up your stovetop and oven. During the holidays when every burner and oven rack is spoken for, being able to make mac and cheese in the slow cooker is a total game-changer.
It’s basically impossible to mess up. I made this on live television (nerve-wracking!), and even with cameras rolling, it came out perfectly. If it can survive that pressure, it can survive anything.
The flavor is next-level. Those diced tomatoes and green chilies? They add this subtle kick and brightness that keeps the mac and cheese from being one-note. People always ask what makes it taste so different (in the best way).
Ingredients you need
This recipe uses mostly pantry staples and ingredients you can grab at any grocery store. Nothing fancy, nothing expensive – just good, reliable ingredients:
For the Base:
- Elbow macaroni pasta (2 cups, uncooked) – Yes, uncooked! Do not boil it first.
- Butter (2 tablespoons) – Adds richness and helps everything meld together
- Milk (1 cup) – Regular whole milk works great
- Heavy whipping cream (½ cup) – For extra creaminess
- Evaporated milk (1 can, 12 oz) – The secret to preventing greasy, separated mac and cheese
For the Cheese:
- Velveeta or processed American cheese (8 oz, cubed) – Don’t skip this! It’s what makes the sauce super smooth and creamy without breaking.
- Cream cheese (8 oz, cubed) – Adds body and tang
- Dijon mustard (1 teaspoon) – Enhances the cheese flavor without making it taste mustardy
The Secret Ingredient:
Diced tomatoes and green chilies (one 14.5 oz can, drained) – This is what makes this recipe special! It adds a subtle kick and brightness.
How To Make Slow Cooker Mac and Cheese (Step-by-Step)
This is genuinely one of the easiest recipes you’ll ever make. If you can dump ingredients into a pot, you can make this mac and cheese.
Step 1: Prep Your Slow Cooker
Spray your 3.5-quart slow cooker with nonstick cooking spray. This makes cleanup so much easier later. Pour your uncooked elbow macaroni into the bottom.
Step 2: Add Everything Else (Except the Tomatoes)
Cube up your cream cheese and Velveeta and add them to the slow cooker. Then add your butter, Dijon mustard, milk, heavy cream, and evaporated milk. That’s it. Don’t stir yet – just let everything pile in there.
Step 3: Cook Low and Slow
Put the lid on and cook on low for 4 hours. Here’s the important part: stir the mac and cheese every 30-45 minutes to prevent the pasta from clumping and to help the cheese distribute evenly. I know “set it and forget it” sounds nice, but a quick stir every so often makes a huge difference.
Step 4: Add the Tomatoes
After 4 hours, when the pasta is tender and the cheese is melted and creamy, stir in your drained diced tomatoes and green chilies. Give everything a good mix.
Step 5: Season and Serve
Taste and add salt and pepper as needed. The Velveeta and cream cheese are already salty, so you might not need much. Serve immediately while it’s hot and creamy.
Pro Tip: If your mac and cheese seems too thick, add a splash of milk and stir. If it’s too thin, let it cook uncovered for another 15-20 minutes to thicken up.
The Secret Ingredient: Tomatoes and Green Chilies
Okay, I know what you’re thinking – tomatoes in mac and cheese? Hear me out.
The diced tomatoes and green chilies don’t make this taste like a Mexican dish or overpower the cheese. Instead, they add this subtle brightness and a tiny kick of heat that cuts through all that richness. It’s the “what IS that?” ingredient that makes people come back for seconds.
If you’re nervous about it, start with just one 10-ounce can instead of the full 14.5-ounce can. But honestly? I think you’ll love it. It takes this from “good mac and cheese” to “I need this recipe immediately” mac and cheese.
Not a fan of spice? Use regular diced tomatoes instead of the ones with green chilies. You’ll still get that brightness without any heat.
Tips for Perfect Crockpot Mac and Cheese
After making this recipe dozens of times (and even on live TV!), here are my best tips for success:
Don’t skip the stirring. I know the whole point of a slow cooker is to walk away, but stirring every 30-45 minutes prevents the pasta from sticking together and helps the cheese melt evenly. Set a timer on your phone.
Use block cream cheese, not spreadable. The spreadable kind has different ingredients that can affect the texture. Stick with regular brick cream cheese cut into cubes.
Cube your cheese. Cutting the Velveeta and cream cheese into cubes helps them melt more evenly and quickly.
Don’t overfill your slow cooker. This recipe is designed for a 3.5-quart slow cooker. If you use a larger one, the mac and cheese might dry out. If you want to double the recipe, use a 6-quart slow cooker.
Drain those tomatoes well. Extra liquid will make your mac and cheese soupy. Give that can a good shake in a strainer.
Add the tomatoes at the end. Adding them at the beginning can make them mushy and affect how the pasta cooks. Stirring them in at the end keeps them fresh and maintains their texture.
How To Customize Your Mac and Cheese
This recipe is basically a blank canvas. Once you’ve got the base down, you can customize it however you want:
Make it a Mac and Cheese Bar:
Set out bowls of toppings and let everyone build their own bowl. Some ideas:
- Crispy bacon crumbles
- Shredded rotisserie chicken
- Buffalo chicken sauce
- Crumbled blue cheese
- Sautéed spinach or kale
- Chopped ham
- Jalapeños
- Crushed Ritz crackers
- Green onions
- Hot sauce
Add More Cheese:
Stir in 1-2 cups of shredded cheddar, Monterey Jack, or pepper jack during the last hour of cooking for even more cheese flavor.
Make it Spicier:
Add a diced jalapeño with the tomatoes, or stir in some cayenne pepper or hot sauce at the end.
Go Traditional:
Skip the tomatoes and green chilies entirely if you want classic mac and cheese. It’ll still be delicious!
Add Veggies:
Stir in some frozen broccoli florets or peas during the last 30 minutes of cooking for a slightly more balanced meal.
* Recipe adapted from Red Gold Tomatoes
Commonly Asked Questions
Nope! The uncooked pasta goes straight into the slow cooker. I’ve made this recipe multiple times and the noodles always cook through perfectly. Just make sure to stir periodically so they don’t stick together, and season with salt and pepper to taste.
You really don’t want to. Evaporated milk has less water content, which makes the cheese flavor stronger and keeps the mac and cheese from becoming greasy or curdled-looking. Regular milk will make it more watery.
Velveeta (or any processed American cheese like the Kraft Deli Deluxe slices) is key to getting that smooth, creamy texture. Regular cheese can break and get grainy in the slow cooker. If you absolutely can’t use it, use a sodium citrate trick (look up modernist mac and cheese), but honestly, just grab the Velveeta – it works!
Elbow macaroni works best because it’s small and cooks evenly in the slow cooker. You could try shells or cavatappi, but avoid long pasta like spaghetti – it won’t work well.
Easy Crock Pot Mac and Cheese (No Boiling Required!)
- Total Time: 4 hours 15 minutes
- Yield: 8 servings 1x
Description
Creamy slow cooker mac and cheese made with uncooked pasta! Just dump everything in the crockpot – no boiling, no fuss. Family favorite recipe!
Ingredients
- 2 c. pasta of choice, uncooked
- 2 tbsp. butter
- 8 oz. processed American cheese, cut into cubes (Velvetta)
- 8 oz. cream cheese, cut into cubes
- 1 tsp. Dijon mustard
- 1 c. milk
- 1/2 c. heavy whipping cream
- 1– 12 oz. can evaporated milk
- 1– 14.5 oz. can Red Gold® Petite Diced Tomatoes With Green Chilies, drained or 2 (10 ounce) cans Red Gold® Diced Tomatoes & Green Chilies, drained
Instructions
- Spray a 3.5 qt slow cooker with non stick cooking spray and place the uncooked pasta at the bottom of the crock pot.
- Add the ingredients to the pot, except the tomatoes (cream cheese, butter, american cheese, dijon mustard, milk, evaporated milk, and heavy cream). Cook on low for 4 hours. Stir periodically. Once the mac-n-cheese is cooked, add the tomatoes and serve.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Side Dish
- Method: Slow Cooker
- Cuisine: American
Where is the Actual Recipe for this? I clicked on the Link where it gives me Instacart. Sorry, but I Don’t do Instacart. I physically go in to stores and Instacart does NOT provide the REAL Recipe for this Mac & Cheese Dish. So where are we supposed to find the ingredients, and/or recipe for it?
There was a technical glitch Courtney. Try now.
I love the idea of of throwing everything in a slow cooker all at once! However I don’t like processed cheese, so will this recipe work with real cheese?
Yes, It should be fine.